di melanzane

Slice the eggplants 1 cm thick and add some salt. Then place in a bowl and cover with a plate and let it rest for 30 minutes in order to detract the bitter constituents. Peel, de-stem and dice the tomatoes. Then peel and chop the garlic and onions, sweat them in olive oil and add the tomatoes. Cook it and season with honey salt and pepper.
Now back to the eggplants: Wash off the salt and dry with a paper towel. The original recipe indicates to bake the eggplants with olive oil. In order to make our recipe a little lighter, we only fry them without oil on both sides in a grill pan. Now slice the mozzarella and the Parmesan and start layering them in an oiled casserole, starting with the eggplants. Then add some tomato sauce, basil, Parmesan and mozzarella and start over. Then bake at 200°C in the preheated oven. 30–35 minutes later, the Parmigiana has turned golden brown and all flavors will be a tasty explosion in your mouth.

FoR 2-3 Servings

3 big eggplants

1 1/2 kg beef tomatoes

100 g Parmesan

200 g mozzarella

1 onion

1-2 cloves of garlic

1 handful of basil

1 tsp organic honey

extra virgin olive oil


black pepper